My name is Mira Athanassouli, and I am a Greek chef based in Cape Town, with a passion for food. I studied Modern Greek and German at King’s College London, which I enjoyed, but soon realised was not what I wanted to do with my life. I have always loved cooking, and to be honest everything food related. Visiting markets, eating out, trialing recipes, gardening, foraging… the list goes on! After my degree I decided to make a change in every way, and went to culinary school in Cape Town. This was definitely one of the best decisions of my life – I finally found my calling.
The experience was not all sunshine and roses though… working as a chef is a tough life to say the least, and when you work with food on a daily basis, it really makes you think about what you are actually eating. After my studies, I worked as a lecturer at a culinary school in Cape Town. I had a moment at some point, when I suddenly realised that I had lost track of myself, and what I loved about food. In the fine dining world, there is a heavy emphasis on French cuisine, which relies a lot on rich ingredients, such as cream and butter. I mean don’t get me wrong, I do use these ingredients, but not as the basis for almost every dish. This is not at all what Greek food is about. In addition, although many chefs are very forward thinking, many are still very old-fashioned, often using ingredients which are unethical or not at all healthy. I felt alienated from the origin of the ingredients, the dishes as a whole, and what it was that I loved about food.
My family is from Kefalonia, an island in Greece, and this year I spent some months there. I would wander down to the harbour and buy fresh fish from the mornings catch, or forage for wild greens with my mum. Hiking on the mountains in the spring I was surrounded all around by oregano, thyme, sage, fennel and bay trees – with the sound of goat and sheep bells tinkling away in the distance. What a precious experience. It became clear again to me, that food is nature – and is most beautiful and delicious in its wild, natural, local, seasonal form.
In Kefalonia I realised again what I love about food and cooking. I love it from the act of planting a seed, to watching it grow, to picking the first fruit of the season, right up to watching the joy on someone’s face as they tuck into a meal you have prepared with love. My mother and I started a vegetable garden together, and with our fruit orchard we had such an abundance of organic, delicious fruit and vegetables. I believe we should all try to eat seasonal, organic, healthy whole foods – where possible local or homegrown. We need to have an ethical conscience and eat particular foods in moderation. We’re so used to having everything available all the time – but it’s important to realise that our planet just can’t sustain this kind of consumption.
On acaperinthekitchen, you will find recipes made from the heart – inspired by my Greek heritage and my love of organic, seasonal, whole foods – to keep ourselves and our planet healthy and happy. I hope you enjoy what I have to share.